Banana Pudding Cheesecake Recipe

Banana Pudding Cheesecake is a delightful fusion of two classic desserts: creamy cheesecake and nostalgic banana pudding. This luscious dessert features a smooth and rich banana-flavored cheesecake filling, layered with fresh bananas and a vanilla wafer crust,

all topped with a generous layer of whipped cream. It’s an indulgent treat that’s perfect for special occasions or whenever you want to impress your guests with a delicious and visually stunning dessert.


14. **Slice and Serve:**
– Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

### Tips and Variations:
– **Nilla Wafer Crust:** For a twist, use graham cracker crumbs instead of vanilla wafers for the crust.
– **Banana Extract:** Adjust the amount of banana extract to enhance the banana flavor according to your preference.
– **Whipped Cream:** Use homemade whipped cream for the best flavor, or a high-quality store-bought version for convenience.
– **Storage:** Store any leftovers in the refrigerator, covered, for up to 3 days.

### The Experience:
Banana Pudding Cheesecake is a decadent dessert that combines the creamy, rich texture of cheesecake with the comforting flavors of banana pudding. Each bite offers a harmonious blend of smooth banana-flavored cheesecake, fresh banana slices,

and the crunchy sweetness of a vanilla wafer crust, all topped with light and airy whipped cream. This dessert is not only visually appealing but also a delightful treat that will impress and satisfy everyone who tries it. Whether for a special celebration or a cozy family gathering, this cheesecake is sure to become a favorite.


Crust Ingredients:


  • 2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Cheesecake Filling Ingredients:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon banana extract (optional for extra banana flavor)
  • Banana Pudding Topping:
  • 1 1/2 cups milk
  • 1 package (3.4 oz) instant banana pudding mix
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Sliced bananas (for garnish)
  • Crushed vanilla wafers (for garnish)


Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the vanilla wafer crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas, sour cream, vanilla extract, and banana extract (if using) until well combined.
Pour the cheesecake filling over the cooled crust.
Bake the Cheesecake:
Bake in the preheated oven for 60-70 minutes, or until the center is set and only slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set.
Prepare the Banana Pudding Topping:
In a medium bowl, whisk together the milk and instant banana pudding mix until thickened. Set aside.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the prepared pudding until well combined.
Assemble the Cheesecake:
Spread the banana pudding mixture evenly over the chilled cheesecake.
Garnish with sliced bananas and crushed vanilla wafers.
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
Enjoy your Banana Pudding Cheesecake! This dessert is a perfect blend of creamy cheesecake and classic banana pudding flavors, sure to delight any crowd.

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